Candied Orange Peel Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
20 servings
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Calories
73 kcal
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Course
Condiments
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Cuisine
Austrian
Candied Orange Peel Recipe
Description
The Candied Orange Peel recipe begins by removing just the outer orange skin from organic, unwaxed oranges to avoid the bitter white pith. The skin is cut into thin strips and then blanched twice in boiling water to mellow out its natural bitterness. After draining, the peels are simmered gently with sugar and water for about 45 minutes, which softens the peels and infuses them with sweetness. This slow cooking process prevents the peel from becoming too bitter while achieving a tender, candied texture.
The resulting candied peel can be used as a flavor enhancer in baked goods, desserts, or as a confection on its own. The recipe notes that roughly 20 servings can be made per jar, so it offers a way to make a sizable batch for cooking or snacking later.
Ingredients
- 3 oranges organic, unwaxed
- water to blanch + to cook ¾ cup (150 ml)
- 1 ⅔ Cups sugar
Instructions
- Wash and scrub your oranges well to get rid of dirt etc. Pat dry with kitchen towel. Use a vegetable peeler to remove the orange peel without taking off the white orange pit. We only want the orange colored skin!
- Keep a pot with some water to boil on the fire.
- Now cut your orange peel into smaller strips. I like to cut it small so that I can use the orange peel later directly for cakes and sweet, but you can cut the peel into longer strips too if you want.
- Add the cut orange peel to the boiling water and keep in the water for 3 minutes to blanch. This will remove some of the bitterness of the orange peel. Then discard the water and repeat the same process by adding water again and cooking it until boiling hot for another 3 minutes. Discard the water again.
- Now to the orange peel, add the ¾ cups (150 ml) water and sugar together to the pot and keep on lower heat function. We want the orange peel now to simmer slowly for 45 minutes. Don't stir all to often with your spoon, just let it cook slowly and sometimes just swing the small pot so that nothing gets stuck on the borders.
- After 45 minutes of simmering the orange peel should have become half translucent, that's a sign that they are ready to be taken out.
- Keep a bowl ready with a sieve and pour in the whole orange peel content. You can use the orange peel syrup for drinks or other uses.
- Now spread the candied orange peel pieces on a parchment paper and keep it to dry for a few hours in the kitchen or you can place it into the oven and dry the orange peel for about 4–6 hours at 200 Fahrenheit/ 100 Celsius. The longer you keep them to dry, the crispier they get, if you want them to be soft, keep them to dry for a short period. The whole point of drying is for prolonged conservation (as is the sugar), however, you can skip the drying process if you want your candied orange peels to be juicier.
- Store in an air tight container for further use.
Notes
- Use only the orange-colored peel without the white pith to avoid excessive bitterness.
- Blanching the peels twice helps remove unwanted bitterness from the orange peel.
- Simmer the peels slowly in sugar and water for about 45 minutes to achieve the right tenderness and sweetness.
- This recipe produces about 20 servings, which can be stored in jars for future use in baking or as snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 26g | |
| Calories | 73kcal | 4% |
| Carbohydrates | 18g | 6% |
| Potassium | 35mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 8mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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